2012 Best New Chefs' Simplest Recipes

Zesty nut butter and bright herb sauce are the perfect accompaniments for Danny Grant’s meaty halibut dish.

The anchovies and dry mustard in the marinade for Bryant Ng’s steaks add a salty, almost umami-like flavor to the meat.

Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs.

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or the chives for mint.

Rich Torrisi and Mario Carbone put a clever twist on their gnocchi recipe by using deli pastrami in the sauce. Feel free to use it on any kind of pasta.

Cormac Mahoney flavors succulent veal breast with rosemary and rolls it around a mix of fresh bread crumbs, sweet raisins, onions and thyme.

Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He prefers oysters from Samish Bay in the northern Puget Sound, where some food historians say the first Pacific oysters grew in 1919.

Thin slices of lardo (Italian cured back fat) are the key to this luscious dish from Erik Anderson and Josh Habiger.

Corey Lee’s summery porridge is a cross between traditional Chinese congee and Italian risotto.

Clams add a delightful briny flavor to Karen Nicolas’s escarole and grilled corn salad, which smacks of summer.